Whole WheatPizza Dough
Makes enough dough for 1 (12-inch) pizza crust
Some whole wheat pizzas are heavy, and maybe
you’ve tried them without success. Now you
can relax and enjoy this one. The ratio of whole
wheat to regular flour is higher than most, yet
this dough makes a crust so tender and light
that you can substitute it for any of the pizzas in
this cookbook. If you want more whole grains
and fiber in your diet, this crust is a good way to
feel better about eating your favorite food.
Whole wheat flour has a toasty, nutty
flavor. It’s brown because it contains the entire
wheat germ. I recommend King Arthur or
Bob’s Red Mill brands. Usually blended with
all-purpose flour, whole wheat is too heavy
on its own and won’t rise much, causing dense
dough. I add white cornmeal, preferably Quaker
brand, for crunch. You can also use cornmeal
beneath a pizza on the peel for greater sliding
capability.
1/2 cup whole wheatflour
3/4 cup unbleached all-purposeflour, plusmore for dusting
1/2 cup water
3 tablespoons plus1 teaspoon extra-virginolive oil
1 tablespoon whitecornmeal
11/8 teaspoons activedry yeast
1/2 teaspoon sugar
1/2 teaspoon salt
Nonstick cooking spray
Make this dough up to 3 days ahead. Let
it come to room temperature for about 1 hour
before using. Note that this crust takes less
time to bake than some other crusts, about
12 minutes, so watch it carefully toward the
end to make sure it doesn’t burn.
Place the flours, water, 3 tablespoons of the olive
oil, the cornmeal, yeast, and sugar in the bowl of
a stand mixer fitted with the dough hook. Mix on
low to combine, about 2 minutes.
Turn off the mixer and let the dough rest for
about 10 minutes. Add the salt, then knead the
dough on medium speed for about 6 minutes,
until the dough is firm, sticky, and supple. It will be
soft, smooth, and shiny. If the dough seems too
dry, add 1 or 2 teaspoons water.
Pour the remaining 1 teaspoon olive oil into a
medium bowl. Shape the dough into a ball and
place it in the bowl. Turn the dough to coat it with
the oil. This prevents a crust from forming on its
surface as it rises. Cover the bowl with plastic
wrap and let the dough rise in the refrigerator
for about 12 hours. It will double in volume. Rest
the dough on the counter until it comes to room
temperature, about 1 hour.
Get the Dough in Shape
Stretch the Dough Lightly flour a clean,
dry countertop. Gently place the round of dough
on your counter. Do not knead or press on it.
Instead, let it settle. Dust the top with flour.
Make dimples in the dough with your fingertips
by pressing down in the middle to stretch it out.
Move the dough around in a circle as you continue
to press down with your fingertips. A 1-inch
rim should occur naturally. Press your fingertips
along the inside of the rim, moving in a circle.
Place your hands on the dough, fingers up against
the rim, and push out while turning in a circle.
Add more flour, if necessary, to ensure the dough
slides easily.
Pick up the dough to finish stretching it out. Slide
your hands underneath it and pick it up. Let the
dough fall around your hands to stretch it. Keep
your hands along the edges, rather than in the
middle. The dough should be 12 inches in diameter,
unless otherwise specified.
Place the Dough on the pan or Screen
Spray a 14-inch pizza pan with nonstick cooking
spray and place it next to the shaped dough.
Quickly pick up the shaped dough while sliding
it onto the screen. Reshape as necessary. Your
whole wheat dough is now ready for the pizza
toppings.